Temperature Influences Ethanol Taste in Alcoholic Beverages
Recent research reveals that temperature affects the molecular structure of water and ethanol, altering the taste of alcoholic drinks like beer and baijiu.
- Studies show that lower temperatures enhance the 'ethanol-like' taste in beer due to the formation of chain-like molecular structures.
- At room temperature, distinct ethanol concentrations in baijiu can be tasted, but this difference diminishes at higher temperatures.
- Researchers used techniques like nuclear magnetic resonance imaging to observe changes in molecular clusters at different temperatures and alcohol concentrations.
- The findings could help the alcoholic beverage industry adjust flavors based on desired ethanol taste with minimal alcohol content.
- Surface tension measurements and taste tests corroborate the significant impact of temperature on the perception of alcohol strength in beverages.
ScienceDaily 
New Scientist 